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This cozy wood-filled gastropub's doling out mostly local and Belgian craft brews (Hot Rod Rye IPA, St. Feuillien Saison, Rodenbach Grand Cru, etc.) as well as foodstuffs like potato-loaded steamed mussels; a monster burger made from duck confit, pork, and beef; and a splayed quail that's been grilled, presumably on how to spell that tuber at the beginning of the mussel dish.